Spanish Cream

Name: Spanish Cream
Ingredients: ¼ box gelatine or; 1 tablespoon granulated gelatin; 3 cups milk; Whites 3 eggs; Yolk 3 eggs; ½ cup sugar (scant); ¼ teaspoon salt; 1 teaspoon vanilla or; 3 tablespoons wine

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Ingredients

¼ box gelatine or
1 tablespoon granulated gelatin
3 cups milk
Whites 3 eggs
Yolk 3 eggs
½ cup sugar (scant)
¼ teaspoon salt
1 teaspoon vanilla or
3 tablespoons wine

Steps

Scald milk with gelatine, add sugar, pour slowly on yolks of eggs slightly beaten. Return to double boiler and cook until thickened, stirring constantly; remove from range, add salt, flavoring, and whites of eggs beaten stiff. Turn into individual moulds, first dipped in cold water, and chill; serve with cream. More gelatine will be required if large moulds are used.

More recipes with gelatin, milk, eggs, vanilla or wine

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.